Refried Beans

• One 15 1/2-ounce can pinto beans, drained and rinsed
• 3 tablespoons extra-virgin olive oil
• 1/2 medium onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2/3 to 1 cup chicken broth, homemade or low-sodium canned
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh coriander (cilantro) (optional)
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. Reserve about a third of the beans.
2. Mash the rest of the beans in a medium bowl with a large fork.
3. Set aside.
4. Heat the oil in a medium skillet over medium-high heat.
5. Add the onion, and cook until lightly browned, about 4 minutes.
6. Add the garlic and continue to cook, stirring, until lightly browned.
7. Add the spices and cook until fragrant about 1 minute.
8. Add the mashed beans and half the broth; cook, stirring frequently, until slightly thickened, about 5 minutes.
9. Add the reserved beans and the enough of the remaining broth to loosen up the beans.
10. Simmer until the beans are thick but not pasty, about 2 minutes more.
11. Season with salt and pepper to taste.
12. Stir in the fresh coriander, if desired, and serve.

pinto beans, extravirgin olive oil, onion, garlic, ground coriander, ground cumin, chicken broth, kosher salt, fresh coriander, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/refried-beans-recipe.html (may not work)